1 pound extra firm tofu
3 tablespoons reduced-sodium soy sauce
3 teaspoon toasted sesame oil
1/4 tablespoon of minced ginger
1 cup shredded carrots
1 cup snow peas, trimmed
1 cup of chopped broccoli
1 cup of shredded red cabbage
Halve refrigerated tofu into small rectangles. Marinade tofu in a soy sauce, fish sauce, ginger and sesame oil mix for 5 minutes (reserve marinade).
Heat sesame oil in a 12-inch nonstick skillet over high heat. Cook tofu until golden, 1 to 5 minutes per side. Set tofu aside.
Stirring constantly, add vegetables and marinade; cook until crisp tender. Top with tofu and serve with rice or quinoa for a hearty meal